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Common Cooking Terms

By: Mallory Kramer

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2.To crush or reduce powder by friction by rubbing between two hard surfaces.
6.To cut with a large blow or several blows.
9.To dry, brown, or parch by exposing to heat.
11.To cut into smaller squares.
12.To mix gently, bringing spatula or other cooking utensil down through the mixture, across the bottom, and then back up over the top until blended.
13.To soften, or to partly or fully cook the food.
14.A cooking technique that involves cooking meat with either its own juices or some type of preparation such as sauce or marinade.
15.A cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking
17.To work flour or clay into dough or paste with the hands.
18.To cut across grain into thin pieces that are consistent in thickness.
19.A food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation.
1.To put flour through a sieve or other straining device in order to seperate the fine from the coarse particles.
3.To cut into small pieces.
4.To mix up.
5.A burn or other injury caused by hot liquid or steam.
7.To cook an egg, without its shell, in or over boiling water.
8.To let the food soak in hot liquid to absorb flavor.
10.To cut up or grind food into very small pieces typically in a machine with revolving blades.
13.A combination cooking method using both moist and dry heat.
16.To reduce foods to small shreds by rubbing it on a grater.

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